Honey Semolina Cake with Whipped Cream
A light, citrusy Greek semolina cake soaked in warm honey syrup, topped with clouds of whipped cream. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 6g
Ingredients
- ½ cup all-purpose flour
- ½ cup fine semolina
- ½ cup unsalted butter, melted
- ¾ cup plain Greek yogurt
- ¾ cup honey, divided
- 1 tbsp fresh lemon zest
- 1 cup heavy cream, cold
Instructions
- 1
Preheat oven to 350°F. Mix flour, semolina, melted butter, yogurt, 0.25 cup honey, and lemon zest until combined.
- 2
Pour batter into a greased 8-inch square baking pan. Spread evenly and score into 9 squares with a knife.
- 3
Bake until golden brown and a toothpick comes out clean, about 18–20 minutes.
- 4
Warm remaining 0.5 cup honey in a small saucepan over low heat for 2 minutes until pourable.
- 5
Pour warm honey over the hot cake immediately after removing from oven. Let it soak for 2 minutes.
- 6
Whip cold cream until stiff peaks form, about 2–3 minutes. Serve cake warm or at room temperature topped with whipped cream.
Tools you’ll need
- 8-inch square baking pan
- mixing bowl
- small saucepan
- electric mixer or whisk
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
